While all of the food on our recent trip to Belcampo Belize was out-of-this-world delicious, one dish particularly stands out, and it just happens to be one we order daily — the garden vegetable ceviche.
The vegetables used in the dish may change depending on what is fresh, but the ceviche is always delicious. I see it as a side dish at home instead of a salad, but it works equally well as an appetizer or a main course with a salad. Your choice!
This recipe is courtesy of Chef Renee of Belcampo Belize.
Combine all of the other ingredients in a bowl.
Add vegetables and place all ingredients in a gallon ziplock bag and refrigerate for at least 3 hours.
Strain and serve.
Garnish with mint or cilantro (optional).
Combine all ingredients.
Let the dish rest while preparing the ceviche.